Recipes Johnny Marzetti Recipe 2 years ago 2 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Challah admin April 21, 2021 New Recipe: Vegan Sunflower Tahini Alfredo Sauce admin February 19, 2022 New Recipe: Tortilla de Patatas in Barcelona, Spain: What to Know + Recipe admin April 1, 2022 New Recipe: Baking Tips: What Goes Into Making This 3-Minute Chocolate Cake – Recipe Inside admin April 23, 2021 New Recipe: From Mac n’ Cheesy Goodness to Sweet Potato Blondies: Our Top Eight Vegan Recipes of the Day! admin February 4, 2022 New Recipe: Viral baker FitWaffle kitchen shares recipe for Easter ‘Subway cookies’ admin March 25, 2021 About The Author More from this Author 2 Comments PeaceLoveSmithWesson January 26, 2022 [In case you were wondering what it is…](https://ohiohistorycentral.org/w/Johnny_Marzetti) Reply BushyEyes January 26, 2022 This easy Johnny Marzetti recipe is similar to American goulash but with lots and lots of cheese. It is a comfort dinner recipe that is easy to prepare and so delicious. Prep Time: 15 minutes Cook Time: 30 minutes Inactive Time: 30 minutes Total Time: 1 hour 15 minutes Servings: 12 Calories: 530kcal ### Equipment * Wide pot * Large pot * Colander * 9×13 Baking Dish ### Ingredients * 2 pounds ground beef or use ground turkey, sausage, plant-based crumbles, or chicken * 16 ounces elbow macaroni * 1 tablespoon neutral oil if needed * 1 yellow onion peeled and diced * 2 red bell peppers trimmed, seeded, and diced * 8 ounces baby bella mushrooms diced * 6 cloves garlic peeled and minced * 1 red Fresno chili pepper cut and minced, or use crushed red pepper * 2 tablespoons butter * 1 teaspoon dry thyme * 1 teaspoon paprika * 1 teaspoon sweet bell pepper flakes optional * 1 tablespoon tomato paste * 2 12- ounce jars ricotta tomato sauce or use 2 15-ounce cans tomato sauce * 1 15- ounce can diced tomatoes * 8 ounces shredded cheddar cheese * 8 ounces shredded Italian cheese blend I used a provolone and mozzarella mix) * 1 teaspoon sugar optional * ¼ cup fresh parsley minced * Salt and pepper to taste ### Instructions #### Preheat the oven to 350ºF. #### Brown the beef: * Place a wide pot on the stove over medium-high heat. If needed, add a drizzle of neutral oil. Add the beef and cook, breaking up with a spoon, for 15 minutes until completely cooked through. Season with salt and pepper. Transfer to a paper towel-lined plate. #### Cook the pasta: * Bring a large pot of salted water to a boil. Once boiling, add the macaroni and cook until 2 minutes under al dente. Scoop out ½ cup of the pasta water and set it aside. Drain the macaroni and set it aside. #### Cook the aromatics: * If needed, add more oil to the pot over medium-high heat. Add the diced onion, bell peppers, and mushrooms and cook for 10–15 minutes until they begin to turn golden brown around the edges. Add the garlic and minced chili pepper and cook for 1 minute—season with salt and pepper. #### Bloom the spices: * Melt the butter into the pot. Once bubbly, add the thyme, paprika, and bell pepper flakes if used. Cook for 1 minute. #### Brown the tomato paste: * Add the tomato paste to the pot and stir to coat the aromatics in the paste. Cook for 2 minutes until the paste deepens in color. * Pour in the reserved pasta cooking water and stir to combine until a smooth sauce forms. #### Finish the mixture: * Add the reserved ground beef, tomato sauce, diced tomatoes, and cooked macaroni to the pot. Add half of the cheddar cheese and half of the Italian cheese mix and stir until evenly combined. Taste and season with salt, pepper, and sugar if needed. Turn off the heat. #### Bake the Johnny Marzetti: * Pour the mixture into a casserole dish. Top with the remaining cheddar and Italian cheese mixture. Bake for 25 minutes until bubbly. If desired, broil the Johnny Marzetti for 2–3 minutes to brown the cheese further. #### To serve: * Remove the casserole from the oven. Sprinkle with fresh parsley and let stand for 5 minutes before serving. Enjoy! ### Nutrition Calories: 530kcal | Carbohydrates: 37g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 464mg | Potassium: 658mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1264IU | Vitamin C: 34mg | Calcium: 224mg | Iron: 3mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.